
Devices & Accessories
Venison Stew with Root Vegetables and Prunes
Prep. 15 min
Total 1 h 50 min
4 portions
Ingredients
-
garlic cloves2
-
onions sliced (5 mm)200 g
-
olive oil20 g
-
venison boneless, cut in pieces (2 cm)600 g
-
plain flour1 ½ Tbsp
-
carrots halved lengthways then sliced (3 cm)300 g
-
butternut squash cut in pieces (3 cm)250 g
-
tomato purée30 g
-
port50 g
-
water700 g
-
beef stock cube (for 0.5 l) crumbled1
-
fine sea salt plus extra to taste1 tsp
-
ground black pepper plus extra to taste¼ - ½ tsp
-
fresh rosemary leaves only2 sprigs
-
fresh bay leaves2
-
pitted prunes120 g
-
ground black pepper to taste
Nutrition per 1 portion
Calories
391 kcal /
1645 kJ
Protein
37 g
Fat
8 g
Carbohydrates
35 g
Saturated Fat
2 g
Sodium
952 mg
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A Very Thermomix® Christmas
63 Recipes
UK and Ireland
UK and Ireland
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